Roasted Butternut Squash and Apple Soup

The easiest way to clean gritty leeks is to thinly slice, then set them in a colander under running water. Run your fingers through the slices, separating the circles to release the dirt.

Tip: If you prefer a less-sweet soup, substitute chicken broth for the apple juice.

Ingredients

1 Tbsp plus 1 tsp olive oil

1 2-lb butternut squash, halved lengthwise and seeded

Salt and pepper

2 leeks, cleaned and thinly sliced

1 celery stalk, chopped

1 carrot, peeled and chopped

½ tsp fresh thyme or ¼ tsp dried

1 can (14½ oz) reduced-sodium chicken broth

½ cup calcium-fortified apple juice or apple cider

¾ cup grated Parmesan cheese

Instructions

Preheat oven to 375F. Line a rimmed baking sheet with parchment paper or foil. Drizzle 1 Tbsp oil over cut surfaces of squash; sprinkle with salt and pepper. Place squash, cut side down, on prepared sheet. Bake 45 minutes or until tender.

Using large spoon, scrape squash into processor; discard peel. Add 1 cup of the broth and puree until smooth. Return to saucepan; mix in apple juice and enough additional broth to thin to desired consistency. Set over medium-low heat to warm through. Season to taste with salt and pepper. Garnish each serving with 2 tablespoons Parmesan cheese.

Makes 6 servings.

Make ahead: Soup can be made 2 days ahead. Refrigerate, tightly covered.